Welcoming snack with leavened bread made from different types of homemade stone-ground flour; this surprise awaits every guest dining in our house
Prosciutto made from domestic or krškopolje free-range pig with a minimum 36-month ripening period, and wild boar or deer prosciutto. or Mixed Špacapan meats and cheeses
Carpaccio made from young beef from Karst region, seasonal vegetables, fresh Zidarič cow cheese, caviar made from Špacapan ribolla vinegar, dried polenta, and juniper mayonnaise
Reduced whey with scorched cauliflower, Karst venison ravioli, dried egg yolk, and cornel jam
s: €9.00 l: €14.00
Fox geranium sorbet, wild apples and sparkling wine
Roast duck, homemade mlinci (pasta tatters) with cracknels and sarma (cabbage roll) with pancetta.
Wild boar rolled in Špacapan pancetta, buckwheat gnocchi, scorched carrots and buckwheat popcorn
Seasonal fish fillet, rhubarb with Špacapan balsamic vinegar, halophyte plants, and fried ravioli filled with Karst potatoes and baby spinach
60 or more days dry-ripened short loin of young Slovenian beef, seasonal vegetables, potato shaped like stones, and mayonnaise from home-grown garlic
Crostata pie with chocolate and raspberry cream, raspberry meringue, raspberry sorbet
Ice cream made from Zidarič cow yogurt, dried yogurt and Matej olive oil;
ice cream made from Zidarič cow ricotta and fresh curd cheese;
vanilla ice cream with a fig in rum
Antonič sheep cheese, Zidarič cow cheese and Vera Lipičar goat cheese. All ripened at least four months in Špacapan štirna (traditional well). Served in different textures.